My family loves Kroger’s pumpkin chocolate chip cookies but I wasn’t thrilled with some of the ingredients on the list. So I decided to make my own pumpkin chocolate chip cookies recipe. These cookies turned out so amazing! These cookies are so flavorful and moist, you have to try them.
These pumpkin chocolate chip cookies have half the sugar of regular chocolate chip cookies. My husband and kids love these cookies and I like that they are much healthier.
Pumpkin Chocolate Chip Cookies Ingredients:
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- 2 3/4 Cups All-Purpose Flour
- 1 Tsp. Baking Powder
- 1 Tsp. Salt
- 1 Tbsp. Ground Cinnamon
- 1 Tsp. Ground Clove
- 1 Tsp. Ground Nutmeg
- 1 Tsp. Ground Ginger
- 1 Cup unsalted Butter, room temperature
- 1/2 Cup packed Brown Sugar
- 1/2 Cup Sugar
- 2 Large Eggs
- 2 1/2 Tsp. Vanilla Extract
- 1 Cup Canned Pumpkin
- 1 Cup Sour Cream
- 2 Cups Semisweet Chocolate Chips
Kitchen Tools:
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Pumpkin Chocolate Chip Cookies Instructions:
- Preheat your oven to 350 degrees F.
- In a medium bowl, mix together flour, baking soda, salt, cinnamon, clove, ginger, and nutmeg; set aside.
- Cream the butter and sugars together until light and fluffy.
- Add eggs and vanilla; mix until combined.
- Stir in the pumpkin and sour cream; mix until combined.
- Slow stir in the flour mixture and mix until thoroughly combined.
- Fold in chocolate chips.
- Drop the dough in mounds using a spoon. Place the cookies at least 2 inches apart onto baking sheets lined with baking paper.
- Chill the remaining dough while the other cookies are baking.
- Rotate the cookie sheets halfway through the baking time to help with even baking.
- Continue baking until cookies are golden brown but still soft to the touch, 15-18 minutes.
This recipe makes about 3 1/2 to 4 dozen cookies.
Copycat Kroger Pumpkin Chocolate Chip Cookies Recipe
Equipment
- Kitchen Aid Mixer
- Cookie Sheet
- Parchment Paper Sheets
Ingredients
- 2 ¾ Cups All-Purpose Flour
- 1 Tsp. Baking Powder
- 1 Tsp. Salt
- 1 Tbsp. Cinnamon
- 1 Tsp. Ground Clove
- 1 Tsp. Nutmeg
- 1 Tsp. Ginger
- 1 Cup Butter
- ½ Cup Brown Sugar
- ½ Cup Sugar
- 2 Eggs
- 2 ½ Tsp. Vanilla Extract
- 1 Cup Canned Pumpkin
- 1 Cup Sour Cream
- 2 Cups Chocolate Chips
Instructions
- Preheat your oven to 350 °F.
- In a medium bowl, mix together flour, baking soda, salt, cinnamon, clove, ginger, and nutmeg; set aside.
- Cream the butter and sugars together until light and fluffy.
- Add eggs and vanilla; mix until combined.
- Stir in the pumpkin and sour cream; mix until combined.
- Slow stir in the flour mixture and mix until thoroughly combined.
- Fold in chocolate chips.
- Drop the dough in mounds using a spoon. Place the cookies at least 2 inches apart onto baking sheets lined with baking paper.
- Chill the remaining dough while the other cookies are baking.
- Rotate the cookie sheets halfway through the baking time to help with even baking.
- Continue baking until cookies are golden brown but still soft to the touch, 15-18 minutes.
- This recipe makes about 3 1/2 to 4 dozen cookies.
Notes
I hope your family and friend enjoy this copycat Kroger Pumpkin Chocolate Chip Cookies recipe as much as we do! Please share this recipe on social media because sharing is caring!
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